Methi Mangodi
Recipe Type: Main
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 bunch methi leaves (fenugreek leaves), chopped
- 1/2 cup moong dal mangodi, crushed
- 1 teaspoon turmeric powder (haldi)
- 1/2 teaspoon cumin seeds (jeera)
- 2 teaspoons ginger-green chilli paste
- 1 teaspoon coriander (dhania) powder
- 1/2 cup milk
- 1/2 cup curds, beaten
- 1 teaspoon sugar
- 4 tablespoons oil
- salt to taste
Instructions
- Add salt and ½ teaspoon turmeric powder to the methi leaves and keep aside for 5 minutes. Squeeze out all the water and wash the methi leaves very well. Keep aside.
- Heat the oil in a pressure cooker and add the cumin seeds.
- When the seeds crackle, add the ginger-green chilli paste and stir for a few seconds.
- Add the mangodi and sauté for 2 to 3 minutes.
- Add the methi and sauté for 5 to 7 minutes over a slow flame.
- Add the coriander powder, milk, curds, sugar, ½ teaspoon of turmeric powder, salt and ½ cup of water and bring to a boil while stirring continuously.
- Pressure cook for 1 to 2 whistles or until the mangodis are soft and cooked.
- Serve hot.
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